Gluten, Gluten and More Gluten ~ What’s a Person To Do?!

There is a huge rise in gluten free foods and this is great news for people who are gluten sensitive, because they now have a variety of options.  But is gluten the real problem or is it Genetically Modified (GMO) wheat? 

Gluten is a mixture of two proteins, gliadin and glutenin.  The gluten proteins are found in the mature seed of wheat, barley and rye.  Close relatives of wheat, such as spelt, triticale, kamut, faro, and einkorn, also contain gluten.  Gluten (from Latin gluten, “glue”) gives elasticity to dough, helping it rise and to keep its shape and often gives the final product a chewy texture.  Well hello ~ that makes sense!  Glue, chewy, stick to your ribs I mean intestines kind of food ~ no wonder we are sensitive to it!

If a product contains wheat or GMO wheat it has gluten in it.  I don’t think we can put the blame on a GMO when it comes to the rise of gluten sensitivities in humans.  I do think we need to take a closer look at all the products that have gluten, added gluten and often hidden gluten in the ingredient list.  Who knew we were ingesting so much gluten!  I was surprised to find gluten in soy sauces, pickles, salad dressings, chicken broths, malt vinegars, canned soups, seasonings and spice mixes.  The bottom line when it comes to gluten is do your part ~ read the label ~ or better yet eat foods that do not require a label such as fresh fruits and vegetables!